Aunt Mary's Pancakes. Mrs. C. H. Ashley.
One quart buttermilk, one teaspoon soda, one egg, salt✪ Aunt Mary's Pancakes.
Mix rather stiff. Drop from a spoon into hot fat and fry brown.
To be eaten with sugar and cider.
Indian Flapjacks*
Scald a quart of Indian meal. When lukewarm stir in half
a pint of flour, half a teacup of yeast, salt✪ Indian Flapjacks. When Hght fry.
Flour Flapjacks.
Make a batter of buttermilk, flour, pearlash and salt✪ Flour Flapjacks, just
thick enough to spread easily. Put enough in a long handled
frying pan to cover the bottom. When one side is done just
right, give the pan a little jerk to loosen the cake, then toss it
up with bit of a twist, and catch it fairly when it comes down
the other side up. Pile the cakes on a platter as fast as they
cook, spreading each with butter and sugar, and, on extra occa-
sions, a little nutmeg grated over. Cut the pile down through
in sections like a pie, in serving.
jg^Every family has a legend of an inexpert but muscular fryer of flap-
jacks, who tossed so high, the cakes flapped up through the wide kitchen
chimney and came down outside. This should be avoided.
RHODE ISLAND CAKES. Mrs. Yale.
Stir together meal, salt and a little butter✪ Rhode Island Cakes. Pour on boiling
water to make a thick batter. Drop into a hot spider in which
salt pork has just been fried Set it back where it will brown
crisply without burning. Fry about an hour for both sides. The
cakes should be an inch thick, light and tender.
13
nDeat0.
Grandmother Arms' Boiled Dinner*
If it was to be a boiled dinner grandmother and one of the
girls would set about it as soon as breakfast was well out of the
way. First they made sure the fire was good and steady, such
a one as would last till dinner was served. Then the great din-
ner pot was hung on the crane and filUed half full of cold water.
Into this was plumped a big piece of corned beef and another
of fat pork.
At nine o'clock grandmother would lift the cover and if the
kettle was boiling would place the pudding pot beside the beef
and pork. At the same time Polly would bring the beets and
go back to the work of scraping, peeling and washing the other
vegetables.
At half past ten the cabbage went in, at eleven the carrots
and turnips, at half past eleven parsnips and potatoes. Then
14
quarters of squash were laid on the top and the dinner was un-
der way.
The great square table was next pulled out, covered with a
plain home-spun cloth and the pewter plates and mugs, the
steel knives and two-tined forks laid for ten people. At the
corners were placed huge plates of "rye and injun " bread,
pats of butter, also pickled cucumbers, cabbage or mangoes and
pitchers filled with cider and beer.
Page 4 · 4 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Aunt Mary's Pancakes. Mrs. C. H. Ashley.
One quart buttermilk, one teaspoon soda, one egg, salt. Mix rather stiff. Drop from a spoon into hot fat and fry brown. To be eaten with sugar and cider.
Indian Flapjacks*
Scald a quart of Indian meal. When lukewarm stir in half a pint of flour, half a teacup of yeast, salt. When Hght fry.
Flour Flapjacks.
Make a batter of buttermilk, flour, pearlash and salt, just thick enough to spread easily. Put enough in a long handled frying pan to cover the bottom. When one side is done just right, give the pan a little jerk to loosen the cake, then toss it up with bit of a twist, and catch it fairly when it comes down the other side up. Pile the cakes on a platter as fast as they cook, spreading each with butter and sugar, and, on extra occasions, a little nutmeg grated over. Cut the pile down through in sections like a pie, in serving.
Every family has a legend of an inexpert but muscular fryer of flapjacks, who tossed so high, the cakes flapped up through the wide kitchen chimney and came down outside. This should be avoided.
RHODE ISLAND CAKES. Mrs. Yale.
Stir together meal, salt and a little butter. Pour on boiling water to make a thick batter. Drop into a hot spider in which salt pork has just been fried Set it back where it will brown crisply without burning. Fry about an hour for both sides. The cakes should be an inch thick, light and tender.
Grandmother Arms' Boiled Dinner*
If it was to be a boiled dinner grandmother and one of the girls would set about it as soon as breakfast was well out of the way. First they made sure the fire was good and steady, such a one as would last till dinner was served. Then the great dinner pot was hung on the crane and filled half full of cold water. Into this was plumped a big piece of corned beef and another of fat pork.
At nine o'clock grandmother would lift the cover and if the kettle was boiling would place the pudding pot beside the beef and pork. At the same time Polly would bring the beets and go back to the work of scraping, peeling and washing the other vegetables.
At half past ten the cabbage went in, at eleven the carrots and turnips, at half past eleven parsnips and potatoes. Then
quarters of squash were laid on the top and the dinner was under way.
The great square table was next pulled out, covered with a plain home-spun cloth and the pewter plates and mugs, the steel knives and two-tined forks laid for ten people. At the corners were placed huge plates of "rye and injun " bread, pats of butter, also pickled cucumbers, cabbage or mangoes and pitchers filled with cider and beer.
Records on this page
Aunt Mary's PancakesIndian FlapjacksFlour FlapjacksRhode Island Cakes